The Temptation French Restaurant Da Nang | Pick-up/Drop-off at Da Nang City Center

Temptation French Da Nang offers a sophisticated escape to France in the heart of Da Nang. Indulge in exquisite French cuisine, impeccable service, and a stylish ambiance for a truly special dining experience.

• Address: 125 Ho Nghinh, Phuoc My, Son Tra, Da Nang
• Open time: From Tuesday to Sunday
• Lunch: 11:00 - 14:00 (Last Order 13:30)
• Dinner: 18:00 - 22:00 (Last Order 21:30)

___MENU___

1. The Origin Menu – Lunch Menu

• Appetizer -  6 Pieces of Baked French Escargot with Garlic Butter  Or  Black Angus Beef Tenderloin Carpaccio with Black Garlic & Truffle Sauce, Shaved Parmesan Cheese, Garden Mix with Rocket
  
• Main: Meat-  Marinated Black Angus Beef Tenderloin MB2+ with Mashed Mushroom. Sautéed Mushroom & Vegetables, Mashed Potatoes Stuffed with Beef Marrow, Bordelaise Sauce Or Fish - Pan Fried Toothfish with Mashed Carrot, Grilled Vegetables, White Butter, Sparkling Wine Sauce 
• Desert: Rhum Baba with Exotic Syrup, Tahitian Vanilla Whipping Cream, Coconut Sorbet

2. Gourmand Menu

TRILOGY of MISE EN BOUSE Ostrich Liver Pate on Toast, Sea Crab & Lobster Bisque, Homemade Carrot & Orange Soda with Salted Lemon Sphere

• Appetizer: Half-Baked French Duck Foie Gras Marinated with Cognac, Tahitian Vanilla & Fives Spices, Sauternes - Wine Jelly, Cherry Tomato Jam, Crispy Spice Tuile, Fig Salad, Mango & Lemon Gel, Toasted Ginger & Goji - Berry Brioche - Cave de Lugny Bourgogne Chardonnay Les Chenaudières, - Chardonnay|Bourgogne AOP, France (white)

• First Main Course

- Pan Fried Japanese Hokkaido Sea Scallops, Grilled King Oyster Mushrooms, Mashed Pumpkin with

- Spices, Sautéed Asparagus, Scallop Crispy Tuile, Salmon Roe, Citrus Foam, Lemon and Yuzu Gel, Coconut

- Reduction, Yuzu Sauce

- Gunderloch, Fritz Riesling | Rheinhessen, Germany (white)

- INTERLUDE

- Homemade Apple Sorbet with Vodka

• Second Main Course

- Roasted Australia Marrunga Lamb Rack, Smoked Eggplant Caviar, Gnocchi & Cherry Tomatoes Sautéed,

- Grilled Vegetables, Crispy Pumpkin Blossom, Mint & Lemon Gel, Mustard Sauce with Truffle Honey

- Flavor

- Protos Roble, Tempranillo | Ribera del Duero D.O, Spain (red)

- Chéese

- Selection of French Cheese Served with Bread & Truffle Honey

• Dessert: The Tatin Tart with Asia Spices Flavor, Vanilla Cream, Green Apple, Mascarpone Nitrogen Ice Cream

3.The Temptation Menu

TRILOGY of MISE EN BOUSE

Apple Shape Stuffed with Foie Gras & Sautéed Green Apple, Smoked Salmon Rillettes Pebble Coasted with Black Charcoal, Homemade Carrot & Orange Soda with Salted Lemon Sphere

• Soup

- Green Peas & Asparagus Soup, Sautéed Argentina Red Prawns, Crispy Angel Hair Vegetables & Seaweed,

- Whole Meal Tuile

- Vidal Estate, Sauvignon Blanc | Hawkes Bay, New Zealand (white)

• Appetizer

- Hokkaido Scallop & Lobster Tartar with French Sturia Caviar,

- Orange Sauce, Citrus & Basil Flying Cloud

• First Main Course

- Pan Fried ToothFish Marinated with Black Garlic,

- Duo of Mashed Cauliflower & Sautéed Cheddar Cauliflower, Miniature Brassica, Saffron & Oyster Sauce

- with Coriander Green Oil

- Gunderloch, Fritz Riesling | Rheinhessen, Germany (white)

- INTERLUDE

- Gold Glitter Mojito with Rhum Sphere, Mint Flavor

• Second Main Course

- French Chicken Landes Free-Range Stuffed with French Duck Foie Gras

- Mousseline & Black Truffle, Truffle Mashed Potatoes, Sautéed Vegetables.

- Tomato, Red Capsicum & Chili Gel, Port Wine Sauce

- Cave de Lugny Bourgogne Chardonnay Les Chenaudières, Chardonnay | Bourgogne AOP, France (white)

• Chéese

- Selection of French Cheese Served with Bread & Truffle Honey

- Chateau La Brulerie, Merlot, Cabernet Sauvignon | Bordeaux Superieur AC, France (red)

• Dessert: 72 % Dark Chocolate Cremeux, Himalaya Salted Caramel Sauce, Fresh Fruits & Cherry Marinated with Cognac, Nuts & Coffee Sponge, Crunchy Royaltine, Orange & Pumpkin Nitrogen Sorbet, Tonka & Citrus Flavor Foam

4. The Sturia Prestige Menu 

TRILOGY of MISE EN BOUSE

Apple Shape Stuffed with Foie Gras & Sautéed Green Apple,

Smoked Salmon Rillettes Pebble Coasted with Black Charcoal,

Homemade Carrot & Orange Soda with Salted Lemon Sphere

• Appetizer: French Royal Oyster From David Herve Poached with Horseradish & Lemon sauce, Wine Jelly, Cucumber Salad, Yuzu Foam

• Cold Starter: Hokkaido Scallop & Lobster Tartar with French Sturia Caviar, Orange Sauce, Citrus & Basil Flying Cloud Vidal Estate, Sauvignon Blanc | Hawkes Bay, New Zealand (white)

• Hot Starter

- Pan Fried French Duck Foie Gras with Honey Truffle & Crunchy Nuts, Duo Green Mango & Melon Salad with Homemade Duck Breast Cured, Rhubarb Chutney,

- Passion Fruit & Fish Sauce Dressing, Raspberry Sauce Cave de Lugny Bourgogne Chardonnay Les Chenaudières, Chardonnay|Bourgogne AOP, France (white)

• First Main Course

- Crispy Pumpkin Dumpling Stuffed with Smoked Fish Brandade & Scallop, Lemon Gel, with French Sturia Oscietra Caviar

- Gunderloch, Fritz Riesling | Rheinhessen, Germany (white)

- INTERLUDE

- Gold Glitter Mojito with Rhum Sphere, Mint Flavor

• Second Main Course

Grilled Marinated Japanese Wagyu Striploin A4 with Mashed Mushroom, Sautéed Mushroom & Vegetables, Mashed Potatoes Stuffed with Beef Marrow, Bordelaise Sauce Chateau Noaillac, Merlot, Petit Verdot, Cabernet Sauvignon | Medoc Cru Bourgeois, France (red)

• Cheese 

- Selection of French Cheese Served with Bread & Truffle Honey

- Chateau La Brulerie, Merlot, Cabernet Sauvignon | Bordeaux Superieur AC, France (red)

• Dessert: The Sweet Egg Nest of Han River - Under The Bamboo Cage, Ginger & Lemongrass Infused Caramel Egg Shell, Young Coconut & White Chocolate Mousse with His Strawberry Heart, Passion Fruits Sphere, Orange & Nuts Biscuit, Salted Caramel Apple Nest, Fruits Coulis

5. Vegetarian Menu

AMUSE BOUCHE

• Soup: Green Peas & Asparagus Soup with Crispy Angel Hair Vegetable & Seaweed, Whole Meal Tuile 

• Starter: Japanese Cucumber Stuffed with Quinoa Salad, Green Oil

• First Main Course: Creamy Polenta with Truffle, Mascarpone Cheese & Nuts, Grilled Vegetables, Pesto Creamy Polenta 
• INTERLUDE: Apple Sorbet with Fire Vodka And Lime

• Second Main Course: Roasted Beetroot Steak, Mashed Mushroom with Truffle, Sauteed Mushroom & Vegetables, Crispy Potato Bone Shape Stuffed with Cauliflower, Tomato And Chili Gel
• Cheese: Selection of French Cheese Served with Bread & Truffle Honey

• Dessert: The Tatin Tart with Asian Spices Flavor, Vanilla Cream, Green Apple, Mascarpone Nitrogen Ice Cream